I came home from school and cooked these chocolate-pecan muffins for my family. On a chilly day, it really warms you up and is simple to make. It was the ideal treat just before Thanksgiving, in my opinion. As soon as the muffins are through baking, feel free to top them with confectioners’ sugar.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- ½ cup butter, softened
- ¼ cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup milk
- ½ teaspoon vanilla extract
- 18 candied pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.
- Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.
- Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
- You can use cream instead of milk.
- Remember to add the chocolate sauce after you mix the first set of ingredients.
- It’s easier to use 1 large muffin pan that will fit all 18 muffins, if possible.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 185 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |